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00:00Transcription by ESO. Translation by —
00:13Tom, that's beautiful.
00:14I didn't know that you did origami.
00:16Yeah, no, I've got loads of them.
00:18I'd love to see them.
00:19Alright. Flatbread.
00:21Sheet.
00:23Blanket.
00:25Oh, this one's just a regular sheet of paper.
00:28I don't know how they got in there.
00:29It's Japan week.
00:31Square.
00:33You didn't make this, did you?
00:34No.
00:37Last time in the largest showstopper we've ever had.
00:41I feel like a biscuit god looking down.
00:44Beth had the best biscuit in the city.
00:47It literally lights up your mouth.
00:49Winning Starbaker.
00:51But with little room for error.
00:54Ah, you're kidding.
00:55We bid a fond farewell.
00:57It's not strong enough to hold.
00:58To Brian.
01:01This time.
01:02Konnichiwa.
01:03Hey.
01:04Oh, hi gozaimasu.
01:05Our six remaining bakers put their signature on a Japanese classic.
01:09They're all exactly the same.
01:10Because precision is everything in Japanese cooking.
01:13Crepes cause cracks in the tricky technical.
01:16Oh, my God.
01:17And with double the showstopper.
01:19Two desserts in one.
01:20Who doesn't love that?
01:21We've got our baked cheesecake.
01:22And then the set cheesecake.
01:24We're tasting twice.
01:26A hot sauce.
01:27All right.
01:28I can't believe I'm only six and a half.
01:29I can't believe I've got a six o'clock, I love it.
01:58I've got my Japan kimono kind of style shirt on today, just to get into the spirit.
02:03Bring on the week, Japanese. Get one.
02:08Love to go to Japan, but I suppose baking things from Japan is the next best thing.
02:17Hello, bakers, and welcome back to week seven in the shed.
02:21For this signature challenge, Rachel and Darren would like you to make 12 shokupan buns.
02:26Shokupan is also known as milk bread because of its light, fluffy texture.
02:31It is so tender that if you hold it up to your ear, it whispers,
02:35I never knew what love was until we met.
02:41It's nice.
02:42They can be any flavour you like, sweet or savoury, but they must be identical and delicious.
02:48Bakers, you have two hours to create your signature shokupan buns.
02:52On your marks...
02:53Get set, bake!
02:55Oh my gosh, so many pots and pans.
03:04The good shokupan bun should be fluffier than the usual bread because of the tangzong paste.
03:09It's literally like a sponge, so you will get that almost like eating cloud in your mouth.
03:14Perfect shokupan buns should be nice and golden brown.
03:17Bakers need to use the tangzong method of hydrating the flour with milk,
03:22which means when I tear them open, it's light and fluffy in the centre.
03:30Whisk it good.
03:32Just finished my starter dough, and then I'm working on the rest of the dough.
03:37Perfecting the dough is essential to getting the uniformity in the buns.
03:44You need to knead that dough until it springs back when you touch it,
03:48or you do a windowpane test.
03:50Getting the windowpane helps when you're kneading it.
03:53The texture's what it's supposed to be.
03:55I'm happy with that. That's beautiful. That's really well developed.
03:58Hey!
04:00Ooh, I love the smell of pandan.
04:07Hello! Hello, Aisha. Hiya!
04:10That's a shocking colour for your shokupan buns.
04:13It really is, isn't it?
04:15Aisha will soften the shock with a vanilla custard and coconut frangipan
04:20inside her pandan shokupan buns, shaped in a braided twist.
04:25You just have to watch out with the braiding that you get that uniform shape.
04:29Yes, yeah.
04:30Because shokupan is a high-hydration dough, so it's very sticky.
04:33Yeah.
04:34So it's hard to handle, especially when you're doing small little braids.
04:37I mean, that's a problem for future Aisha to deal with.
04:41Next time we see you, you'll be future Aisha,
04:43and we'll be future Tom, Rachel and Darren.
04:46What'll they be like?
04:50OK, so I've just kneaded my dough, and I'm gonna let it prove now.
04:56So it should double in size.
04:58Have a nice sleep.
05:05I like to prove my bread, put a hot tea towel on top of it,
05:09just creating a little environment for it to rise really fast.
05:12Anuban will fill his knot-style shokupan buns with goji berries soaked in sake,
05:19and finish them with a brown butter and peanut drizzle.
05:24Sake.
05:25I like it.
05:27Heaven.
05:28Beautiful, beautiful, beautiful.
05:31My grandmother used to have this beautiful pink rose vine climbing over her front entrance of her house,
05:46and she used to make incredible things.
05:48And those are the sweetest memories for me.
05:49So I'm starting on my raspberry and rose petal jam.
05:53Tatiana will give a nod to her nana, filling her rose-shaped shokupan buns with a raspberry and rose jam and cheesecake filling.
06:08I'm adding yet more flavours to your shokupan, huh?
06:11Yeah, just a bit of orange just to give a little bit of zestiness to it.
06:15I find that for zestiness you truly can't beat zest.
06:18That's right.
06:22When I was in a place called Miyajima in Japan,
06:25I had a honeydew drink there and it was mind-blowing.
06:29It was full of flavour, it was delicious.
06:32So on the stove at the moment I've got my honeydew custard.
06:36Smells honeydewy.
06:40Recreating the drink in dough,
06:42Vanessa's shokupan buns will be filled with a honeydew custard and coconut frangipan,
06:48shaped as leaves.
06:50What are you finishing the bun with?
06:52Maybe you could do some pickled fresh melon on top.
06:56Quick little pickle.
06:57It goes really well.
06:58Free for thought.
06:59Love it.
07:01Holy dooly.
07:02Bakers, you are rising to the occasion.
07:04I hope your buns are too.
07:06You have one hour left.
07:08I just got that.
07:11Yeah.
07:13That is proved.
07:17Here, let me help you.
07:18Come on, bubba.
07:19Come on.
07:20Oh, there we go.
07:21That's how I get out of bed in the morning.
07:25Just as graceful.
07:27With their doughs proved,
07:28the bakers can now start shaping and filling their shokupan buns.
07:32So I've measured it out so that they're all exactly the same weight.
07:36Because precision is everything in Japanese cooking.
07:40Oh my gosh, that smells so good.
07:43Beth's mini loaf shaped shokupan buns will be filled with coriander pesto and cheddar cheese.
07:50Do you like coriander?
07:51I like coriander.
07:52You're in the right team then.
07:53Oh, I'm part of a team.
07:55You're part of the coriander team.
07:56I've heard about the coriander team but I didn't think we spoke about it in public.
08:01Move quick.
08:05I love a good pistachio chocolate.
08:08Yeah, just thought, why not go with the classic?
08:10Jess will fill her shokupan buns with dark chocolate and pistachios
08:15and shape them in a braided twist.
08:18Darren is very good at braids.
08:20Is he?
08:21He braids my hair every morning and then I go,
08:23looks great and then I have to undo it.
08:25Undo it and that's the worst.
08:28Put in a bit of egg wash so it glues it.
08:35It's fluffed up.
08:37It's smelling good.
08:38Bakers, you have 30 minutes left.
08:43I hope your buns are soft because mine are clenched.
08:48No time to laugh.
08:49Too busy panic baking.
08:51I'll do a quick egg wash and then you go in in the oven.
08:54Hey, these are going in.
08:58Okay.
08:59Oops.
09:01Now we whoop, wait and we pray.
09:08Darren said to me some pickled melon might be nice.
09:12So I'm taking his advice and hopefully it adds to the honeydew flavour.
09:20Mmm.
09:21Delish.
09:22One minute, bakers.
09:23You have one minute left.
09:24They're coming out.
09:25Oh my gosh.
09:26Holy cannolis.
09:27They're, it's a big giant chocobun buns.
09:28Wow, wow, wow, wow, wow, wow, wow, wow, wow, wow, wow.
09:29Does that look like enough?
09:30Final touches, bakers.
09:31Let's get those buns on the plates.
09:32It's all fluffed up.
09:33Ten.
09:34Nine.
09:35Eight.
09:36Seven.
09:37Seven.
09:38Six.
09:39Five.
09:40Four.
09:41Six.
09:42Five.
09:43Four.
09:44Five.
09:45Five.
09:46Five.
09:47Nine.
09:48Five.
09:49Six.
09:50Five.
09:51Four.
09:52Nine.
09:53Five.
09:54Five.
09:55Five.
09:56Five.
09:57Five.
09:58Five.
09:59Five.
10:00Five.
10:01four, three, two, one, step away from your buns, well done ladies.
10:10Holy moly, they look beautiful.
10:15They look amazing.
10:17I'm happy with them.
10:29Hiya.
10:30Hi, Jess.
10:31Wow, look at these.
10:32The way you've knotted them, that is quite difficult with such a sticky dough.
10:37Hats off for doing that.
10:38I think we should try one.
10:40Good crust on the outside.
10:48You have, like, the chocolate running through, like, veins.
10:52You get that wonderful richness of the chocolate,
10:55and you get that lovely crunch of the pistachio.
10:58Yeah.
10:59Here, the bread.
11:00It's nice and light and fluffy on the interior, and really great textured aeration inside.
11:06Thanks, guys.
11:07It's hard.
11:08There is an unevenness in your buns.
11:12I think you made it difficult for yourself because you decided to twist it and knot it, which makes it really hard to get that beautiful, even bake.
11:21OK.
11:22The goji berries with the sake, it's just delicious on its own.
11:34I'm not sure whether you needed all the extra flavours.
11:37Yeah.
11:38And on the interior, the texture of your dough is really excellent.
11:42Very well done.
11:43You're buns all have a lovely golden colour, and they're not perfectly uniform.
11:50Let's have a look inside.
11:52Ooh.
11:53Look at that, Rachel.
11:54A little jammy centre.
11:58Your shocker pan dough is very light, and it's been handled with care, and I do get a lovely fluffy texture.
12:07The raspberry jam is so bright and zesty.
12:11I really love the flavour of that.
12:13The rose is very subtle, and the cheesecake filling is not enough, so it's not really in balance with the raspberry.
12:22Yeah.
12:23Because I'm missing that texture.
12:26These look gorgeous.
12:28You've got lovely incisions, very sharp, and they all look pretty much uniform.
12:35Wow.
12:36You can certainly see there's pesto in there.
12:39I think you've maybe put too much filling, and it's probably created that cavity.
12:44Let's eat it.
12:48The flavour of your coriander pesto and cheese filling is delicious.
12:53And the pine nuts are really fine in texture.
12:56Yeah.
12:57Your shocker pan dough is beautiful.
12:59You've got that wonderful crust on the outside.
13:01I just wanted more of the dough and less of the pesto.
13:04Yeah.
13:06What's that on top?
13:07That's not pickled.
13:08It is pickled honey dream.
13:09Vanessa, you listened to what I said.
13:11I did.
13:12That's very sweet.
13:13That looks awesome.
13:14Let's try it.
13:19Melon is very difficult to capture, because baking it reduces flavour.
13:23What you've done here is really exciting.
13:26The melon comes out at the beginning, and then you get the lovely coconut notes, which is really toasty.
13:33Your dough is nice and light and airy.
13:35You've handled it with care, and you've proved it sufficiently.
13:44I see you've gone for a really complicated braid there, which is unfortunate, because it seems like you had less time in the oven.
13:51You've got some lovely caramelised buns, but there's some which look a little bit underdone.
13:59Let's try this.
14:00The flavours are really lovely.
14:01I love the coconut.
14:02I love the pandan, the vanilla.
14:03They're very harmonious together.
14:04Ayesha, they're just a little bit doughy in the middle.
14:07I think they're under-proved.
14:08You're making a very technical bread, a high-hydration bread, so it's hard to handle.
14:11But you've made it even harder by trying this tricky braid.
14:13Ayesha, I think it's ambitious just to try and stay hydrated, so hats off to you.
14:17It's really difficult.
14:18What is it, like eight glasses?
14:19It's not really difficult.
14:20It's really difficult.
14:21What is it?
14:22Eight glasses?
14:23It's not happening.
14:24I'm very impressed.
14:26Well done.
14:27They always bite off more than I can chew, so probably try to be a bit more efficient and
14:42less perfection-y, if that's a word.
14:47They tasted my melon.
14:49I'm just so over the moon about that.
14:51Bring on a technical challenge.
14:53Let's try something new.
14:54I wonder what it is.
15:07Hello, bakers, and welcome to The Technical Bake.
15:10The one where the judges give you part of a recipe, a knowing look, and then walk away.
15:15They secretly hope that one day we'll be like, no, don't go, stay.
15:19But we're never going to.
15:22Today's Technical Bake is brought to you by the woman who pioneered the field of being
15:27Rachel Koo.
15:28It's Rachel Koo.
15:30Rachel, any tips for the bakers?
15:32Let it sing and cool roll.
15:35Thank you, judges.
15:37Please leave so that we can reveal the bake.
15:39Good luck.
15:40Good luck.
15:41They're off to practice blinking.
15:44We make them do it so they seem more human.
15:46Now they're gone, I can tell you that today you'll be making Rachel's matcha yuzu and black
15:54sesame crepe roll.
15:56Shouldn't be too matcha trouble for yuzu, says-a-me.
16:00Matcha is a green tea powder known for its umami and slightly bitter taste.
16:09The matcha crepes are rolled with a tangy yuzu curd, a black sesame paste, and are topped
16:14with a delicately piped matcha cream.
16:17Bakers, you have two hours to make Rachel's matcha yuzu and black sesame crepe roll.
16:23On your marks.
16:24Get set.
16:25Bake!
16:28Hey, hey.
16:29Hello.
16:31Is that an actual yuzu?
16:33Fancy!
16:43This is my matcha yuzu and black sesame roll.
16:47Look at that spiral effect that you've got going on in there.
16:51I love the contrast of the yellow and the green and it's so neatly done.
16:56Tell us the secret of getting that perfect roll.
16:59So it's essential for the bakers to make their curd and black sesame seed log so it has time
17:06to cool and set and you need to roll it tightly because if you roll it too loosely you're
17:12not going to get that beautiful spiral effect.
17:15Well, enough talking about this.
17:17Can we try some?
17:18Let's try it.
17:30Delicious.
17:31That yuzu curd is so bright and tangy.
17:34I would say with the crepes to get that soft and tender texture it's important not to over mix the batter.
17:42Right.
17:43If you over mix the batter then they will end up a little bit tough.
17:46I wonder if we're going to see some flipping today.
17:48Oh wow.
17:49We won't know because we're not allowed in are we?
17:51No.
17:52Do you know we?
17:53No.
17:54Okay.
17:55Make the curd.
17:56Mix eggs, sugar, yuzu juice, zest.
18:00I want it to be zesty and zingy and tart so you don't want to lose the brightness of the fruit.
18:10Just getting the sugar and the eggs and the yuzu juice up to temperature.
18:17Let it zing.
18:18Oh I wonder what that's in relation to.
18:20I'm going to say the yuzu curd.
18:22Hola.
18:23Hola.
18:24Oh sorry.
18:25Konnichiwa.
18:26Hey.
18:27Oh hi gozaimasu.
18:28What's going on Aisha?
18:29I'm just whisking my curd.
18:30Great.
18:31Haven't you heard?
18:32It is a curd.
18:33Adding gelatin to the curd will ensure it stays firm when layered with the crepes allowing it to be rolled up nice and tight.
18:47Transfer curd to chill tray, cover and set aside in the fridge.
18:52Okay.
18:53In the fridge to cool.
18:55So I've got my yuzu curd in the fridge and now we're making the matcha crepes.
19:04To get the perfect shape the crepes need to be thin enough to be rolled up but thick enough to hold the yuzu curd and sesame log inside.
19:13I'm hoping that's the right consistency because I've never made crepes before but I know they need to be thinner than pancakes.
19:23I have done my crepe mixture so I'm just about to start cooking that.
19:28Right consistency, right heat.
19:30And you get the perfect crepe.
19:35Oh man.
19:37The first one's always funky.
19:39No one's meant to eat the first pancake.
19:41I have no idea if I'm doing this right.
19:43Bakers, only one of us is needed really to tell you that you only have one hour to go.
19:49But they haven't figured out the hosting thing yet.
19:51You won't tell them will you?
19:52No, I need a friend.
19:53I need a friend real bad.
19:55Yeah, we're friends.
19:57Awesome.
19:59For the black sesame seed paste, toast the sesame seeds until fragrant in a pan.
20:07Black sesame seeds is hard to tell when it's cooked.
20:09You can't go by colour because it's black.
20:14So it releases its oils when it's cooked properly and you can smell it.
20:20So I'm just doing a lot of sniffing at the moment.
20:29It's like proper chef stuff.
20:31I love it.
20:33Then put them in the food processor, blend the sesame seeds with maple syrup and sesame oil to form a paste.
20:39Three tablespoons of maple syrup.
20:44We're using baking paper to roll out a log, probably one to one and a half centimetre thick.
20:54The jewel in Rachel's role is the black sesame log, which acts as the centre to the layers of matcha crepe and yuzu curd.
21:01Cut in half, set aside to cool.
21:03Once it's nice and firm, the bakers will be ready to roll.
21:08What are we up to?
21:09We're up to number seven.
21:10Number seven.
21:11Okay, to assemble.
21:12On baking paper.
21:13Check.
21:14Lay.
21:15Check.
21:16Out eight crepes and a line overlapping.
21:17One, two, three, four, five, six, seven, eight.
21:18Okay.
21:19Okay.
21:20Can I please have the instructions and can I read it?
21:21You don't like it when I read it?
21:22No, I just, I take it in better when I read it myself.
21:23Okay.
21:24I love you though.
21:26No, no, that's okay.
21:27All right.
21:28I'm happy with that.
21:29So I'm putting the sesame log on the end there and I'm trimming it.
21:45Spread a thin half a centimetre layer of yuzu curd evenly over the surface of the crepes leaving a two centimetre border.
21:51Getting the right ratio of curd to crepe will mean the roll will hold together.
21:56Oh my God.
21:57Oh my God.
21:58In a round circular shape.
22:01Bakers, you have 30 minutes.
22:04Get a move on.
22:06For the matcha cream in a stand mix are fitted with a whisk whisk the cream icing sugar match and powder to firm peaks.
22:14In a good matcha cream I think we're looking for a nice firm cream especially because this will be piped on as decoration so we want it to be able to hold its own.
22:23You want to be doing your finishing touches.
22:25Piping your matcha cream on top of your crepe.
22:28Breathe down to the line but that's okay.
22:30Vanessa loves to move quick.
22:32There is the sussar of us.
22:35Toucha cream.
22:36Now what does this piping tip look like?
22:39One minute left, bakers.
22:41Let's make it look pretty.
22:42Anyone who has scraps say hey y'all.
22:45Hey y'all.
22:47Yep, take it.
22:50I just...
22:52My roll is so little.
22:55Final touches, bakers.
22:58Ten.
22:59Nine.
23:00Eight.
23:01Seven.
23:02Six.
23:03Five.
23:04Four.
23:05Three.
23:06Two.
23:07One.
23:08Step away from your bakes.
23:09Well done, bakers.
23:10Well done.
23:11Well done.
23:12Well done.
23:13Well done.
23:14Well done.
23:15Well done.
23:16Well done guys.
23:18Bakers, please bring your crepe rolls to the table.
23:24Let's do it that way.
23:34Like it's gonna help.
23:37What's done is done.
23:46This was a difficult challenge.
23:49So well done on a great effort.
23:52Alright.
23:53Let's start with number one.
23:55Okay.
23:56Well the baker here has done a great job in trimming their roll.
24:01A nice generous black sesame seed log there.
24:05And the crepes are really thin.
24:07Let's do it.
24:08The yuzu curd is wonderfully zesty.
24:21The black sesame has been blended well so you get that nice smooth paste.
24:26Whoever did this knows what they're doing.
24:28They've made crepes before.
24:29They've been cooked perfectly.
24:31And all of the components are there.
24:33Very well done.
24:34On to the next.
24:38First glance, I can see there are a few gaps.
24:40The assembly is just a little bit haphazard.
24:43Let's have a look.
24:44Really tangy, that yuzu curd.
25:01Unfortunately I was missing the sesame paste.
25:04The crepes are done really well but it's unfortunate that it hasn't been assembled the way I wanted it.
25:14Let's slice into it.
25:15Okay.
25:16I can see what the baker's done here.
25:30They have almost doubled up some of the crepes.
25:33Which means you're not getting the right curd to crepe ratio.
25:37So the crepe flavour, the matcha, is overpowering the curd.
25:41On to the next.
25:43Darren, there's only one word I know in Japanese.
25:46Which is kawaii.
25:48I'm fine.
25:50It means cute.
25:51Oh.
25:54And I'm that too, is it?
25:56Yeah.
25:58Kawaii.
25:59Alright, I'm going in Rachel.
26:01Okay.
26:02The balance of the dessert.
26:14There's lots of layers of those crepes and they've been rolled really expertly.
26:19I think a baker could have just added more of that delicious curd.
26:23Number five.
26:26The matcha cream on top is just overwhelming the whole roll.
26:36The curd is super smooth, really has that fresh yuzu flavour.
26:40The construction could have been a little bit tighter.
26:43It's not as round as yours, Rachel.
26:45And the cream on top is obviously far too much.
26:48And that doesn't give us the right balance when we're trying to taste it.
26:53Last one.
26:56It actually looks better from the inside than it does from the outside.
27:00Because you can see those thin layers of crepe much better with the ratio of the curd.
27:04And the curd is really generous.
27:06Yeah, you're probably right.
27:07It could have trimmed both edges.
27:08Let's try it.
27:13What a wonderfully smooth yuzu curd.
27:15I'm very much enjoying this in contrast to the thin crepes.
27:19Yeah.
27:20Just needed to tighten this up in terms of its rolling.
27:22Because at the moment, it's kind of spread.
27:25Just a little bit more attention to detail.
27:27That's what Japanese cuisine is all about.
27:31The judges will now rank the crepe rolls from sixth place to first.
27:36In sixth place...
27:39We've got this one.
27:41Sorry, Jess.
27:43Jess, your sesame seed paste was missing at this end.
27:46And the slice we had wasn't constructed tightly.
27:51In fifth place...
27:52Anabon.
27:54Lovely colour in the crepes, but there wasn't enough curd.
27:58In fourth place...
28:00Tatiana.
28:01In third place...
28:02Vanessa.
28:07In second place...
28:09At the end here.
28:12Beth.
28:13Lovely thin crepes.
28:14Just a little messy in this roll.
28:16Which means in first place...
28:18Aisha.
28:19That usual curd was so smooth and really zesty.
28:29And the crepes were really thin.
28:32Good job.
28:33Well done.
28:35All those years of eating mum's crepes have really paid off.
28:39Never made crepes.
28:41I never rolled crepes like that.
28:43It's a very technical bake today.
28:55Hello, bakers, and welcome to our final stop in Japan week.
28:59The Showstopper.
29:01Today, Rachel and Dan would like you to make a double fromage cheesecake.
29:06It's weird.
29:07It's the name of a skateboard trick I've been working on,
29:09but I'm sure it's a coincidence.
29:13Double fromage cheesecakes include both a baked cheesecake
29:17and a set cheesecake.
29:19You may use any flavours you like, but your cake should have at least four layers
29:24and include textural elements such as sponge, biscuit and jelly.
29:28Judges, any tips for our bakers?
29:31The baked and non-baked layers should be clearly separated,
29:34creating beautifully distinct layers.
29:37Your flavours should be light and subtle, with the right balance of sweetness.
29:43Bakers, you have four hours to create your show-stopping double fromage cheesecakes.
29:48On your marks...
29:49Get set...
29:50Bake!
29:57Oh, wait, that's not what I need.
30:01It's Japan week-to-stopper. How exciting is this?
30:04Not only are you getting a baked cheesecake,
30:06but you're getting a refrigerated cheesecake too.
30:08Who doesn't love that? Two desserts in one?
30:12I'm making my sponge base first.
30:17A good sponge needs to be soft and spongy.
30:20You want it just right.
30:23Super bright purple!
30:27Hey!
30:28I'm making some coffee for my soaked sponge layer in the middle of my tiramisu cheesecake.
30:39It's just going to add that little bit of specialness when you eat my cake.
30:43Vanessa's square-shaped cheesecake will have a baked chocolate hazelnut layer,
30:48a mascarpone cheese set layer and a coffee-soaked sponge to create the tiramisu.
30:53Hello!
30:54Hey!
30:55Hey!
30:56You know, the perfect tiramisu for me has got really lovely soaked ladyfingers in it.
31:01And this is the ongoing debate in our family because when it comes to tiramisu,
31:04some people love it really soaked and some people like it quite dry.
31:07Do you want it soaked enough that you get the flavour,
31:10but you don't want your cake to disintegrate?
31:12Absolutely.
31:13The key to this double fromage cheesecake is those defined layers.
31:17We really want them defined.
31:18So do you.
31:19Your bake.
31:20Yeah.
31:21I am actually the queen of tiramisu.
31:22Yeah.
31:23I love the confidence.
31:24Never done it in this kind of concept before, but very excited about it.
31:28You've never made it in a shed with five other bakers, two judges and two hosts before?
31:34Actually.
31:35You're going to love it.
31:38Alright.
31:39Sponge cake is done.
31:40Ah!
31:43She's a star.
31:44Okay.
31:45This is a really important part of my bake.
31:50This is what's that element of texture, surprise in the centre of my cake.
31:54It was misleading when Rachel and Darren said,
31:57we're going to Japan.
31:58Weeks.
31:59Yeah.
32:00It's the gap when they said it.
32:01And the fact that the pause was over email, lasted several days,
32:04long enough for me to pack my bags, renew the passport, tell all my friends.
32:09For my baked cheesecake, I'm replacing my regular sugar with date palm jaggery.
32:17It's actually come from the sap of the date palm tree.
32:21It has got a really rich caramelised aroma.
32:24And we use it in several Indian desserts.
32:26I'm really excited to see how I can fuse that in Japanese cuisine today.
32:30Anurabh's Japanese and Indian inspired cheesecake will have a jaggery baked layer,
32:36and a fennel flavoured set layer, topped with an apricot jelly.
32:40Fennel with its licorice notes.
32:42Yeah.
32:43It is quite a powerful flavour.
32:44Now, obviously, you want that sugar to shine.
32:46Yes.
32:47I'm infusing the fennel and my cream for my set cheesecake,
32:50so I think that'll give a very subtle note to it,
32:52but not overpowering the whole dessert.
32:54I love fennel, but so long as it's not overused.
32:56Do you like fennel?
32:57Yes.
32:58I'm all right.
32:59I love fennel.
33:00Phew.
33:01So I'm just starting with my mango baked cheesecake layer.
33:07Darren wants a nice, light, fluffy, not too sweet,
33:11and not too overpowering in terms of flavour.
33:13So I've actually whipped the cheesecake batter a bit more than I normally would
33:18to have a bit more aeration in the cheesecake.
33:24Ayesha's taking us to the tropics.
33:26An ube sponge will be topped with a baked mango layer and yuzu jelly,
33:30finished with a vanilla-set cheesecake.
33:33It's smart that you're adding the vanilla
33:35because you have got some really powerful flavours,
33:39the yuzu, the mango.
33:41So the vanilla will offset that a little bit.
33:44Yeah.
33:45Remember, we want that lovely texture.
33:47Nothing too grainy.
33:48Yeah.
33:49OK, so I'm chopping up my dried apples that are going into
33:52the baked Japanese cotton cheesecake
33:54and cheesecake to give another texture to it.
33:58A cotton cheesecake is a nice, light, fluffy cheesecake,
34:01so it should be nice and light and airy.
34:03So hopefully it should taste...
34:05Voila!
34:06Tatiana's apple and cinnamon cheesecake will include an apple and rhubarb jelly
34:12between a baked Japanese cotton cheesecake and a cinnamon-set cheesecake.
34:18Do you know what I'm worried about?
34:19I'm worried about those bits of apple that you're going to put in your
34:22really light cotton cheesecake.
34:23Yeah.
34:24They might just sink to the bottom.
34:25A Japanese cotton cheesecake.
34:27It is supposed to be really light.
34:29Yeah.
34:30And maybe it's more about celebrating the lightness.
34:32We are looking for texture, though, as well, aren't we?
34:35Yeah.
34:37It's up to you.
34:38So I've got to get cracking to get this baked cheesecake in.
34:41But Tatiana, you didn't mention the time machine
34:43that you're going to need to be able to do all of this.
34:45That's our secret, Nat.
34:46Don't go spreading that around.
34:47No time machine.
34:48No time machine.
34:49Good luck.
34:50I was going to put dried apple in, but I'm listening to the judges.
34:56I'm just adding the lemon zest so we still get that nice light cheesecake
35:01without the heaviness.
35:03So we'll just pop it in here.
35:06I've got my water boiled.
35:12I'm baking the cheesecake in what we call a bain-marie, so a water bath.
35:16It's more of a gentle heat.
35:18We want it to be a wobbly cheesecake.
35:21It makes the cheesecake more moist
35:23because it kind of retains the moisture inside the oven.
35:27A little spa bath in the oven.
35:33Hot!
35:39Oh!
35:40Oh, there's a dog!
35:45Hi!
35:46Doggy!
35:48Hello, doggy!
35:49Hello!
35:51Cute!
35:52Bakers, you are halfway.
35:54Oh, I liked the halfway.
35:56It's uncool, right?
35:57Like a pro wrestler.
35:58If I pretend I didn't hear you, it doesn't count, right?
36:04With their baked cheesecakes in the oven...
36:07Just gonna turn it around.
36:09The bakers move on to their cold cheesecakes,
36:11which they will set in the fridge.
36:14I'm selecting my best strawberries for the decorations on top
36:18and then the others will be made into a puree
36:21for my strawberry set cheesecake layer.
36:24We'd better try one, hey?
36:25Mmm!
36:29Hoping to romance the judges with champagne and strawberries,
36:33Beth's cheesecake will include a vanilla sponge
36:35and a lemon-baked layer, finished with a champagne jelly.
36:40Aisha, you want strawberry?
36:41I'll have a strawberry.
36:42Go for it, sister!
36:43I'm just saying, I hope my husband's taking notes.
36:52Today I am giving you an interpretation
36:55of my friend's coffee liqueur cocktail
36:58in a cake formation called the Bobo Special.
37:03I was like, hey, Bo,
37:05can I make your cocktail into a cheesecake?
37:07He's like, hell yeah!
37:09To keep the judges merry, Jess will lean on the flavours
37:12of Bobo's cocktail.
37:14The coffee liqueur set layer
37:15will top a baked rice malt cheesecake,
37:18sandwiched between a stout sponge
37:20and a spiced rum crème patissière.
37:23I don't think it's that hard doing a show supper.
37:26You reckon?
37:27I'd love to see you on this side of the bench.
37:29Alright, I'll show you.
37:30Oh, okay, cool.
37:33I can do it from this side of the bench, too.
37:36Okay, I've just made my set cheesecake.
37:39So this will go in the fridge to set.
37:43Do you envy your cheesecakes that are chilling in the fridge?
37:53Yeah, because it's nice and cool in there.
37:55Yeah.
37:56Yeah, you know what I'm saying.
37:58As the old saying goes, if you can't stand the heat,
37:59get into the fridge.
38:01Well, okay, we've heard different sayings.
38:02Oh, is she alright?
38:09Bakers, your set cheesecakes have the same amount of time
38:12left in the fridge that I spend standing in front of a fridge.
38:15One hour.
38:17You have one hour.
38:19Oh, my God.
38:20Which fridge should I stand in front of, though?
38:23That fridge or that fridge?
38:24Oh, this is another hour, isn't it?
38:25That fridge or that fridge?
38:26Choosing the fridge?
38:27No, that fridge and I have beef.
38:32I'm just filling in my vanilla set cheesecake.
38:39Oh, no.
38:40I'm going to need more.
38:41That's so annoying.
38:43I just realised I forgot to double that recipe,
38:45and so I've run out, but I'm just going to set this
38:49while at least the sides will hopefully be set,
38:51and I'll just quickly whip up another batch.
38:53So frustrating.
39:06Happy with her.
39:08I think this is baked well.
39:10I can still see the jiggle, and I'm smelling the jaggery,
39:12which is exactly what I wanted.
39:14I'm just going to transfer the baked cheesecake layer
39:17onto the tray.
39:18It's gorgeous.
39:19It's light.
39:20I can smell the lemon.
39:23It's lovely and light.
39:24I'm very pleased with that.
39:27Oh, bakers, you have 30 minutes left.
39:32But isn't it nice to hear it when it's in a beautiful song?
39:38Yeah!
39:42Okay, fair enough.
39:43Thanks, guys.
39:45All right, so I think I can begin to assemble.
39:48I'm starting with my sponge.
39:53And then on top of that, we've got our baked cheesecake.
39:58And then the final layer with the set cheesecake layer,
40:01which is a strawberry mousse layer.
40:03And we're just going to pop that in the freezer
40:05and give it as long as we possibly can.
40:07That's all of my cake elements done, and then went on to decorations.
40:20I'm jazzing up my hazelnuts.
40:23I'm making them fancy.
40:25I've just got some luster dust.
40:27Voila!
40:29Golden hazelnuts.
40:33Not overdo it.
40:34Not underdo it.
40:35My secret weapon today.
40:38Let's call it Fred.
40:40Fred is going to make spraying my cocoa butter onto my cake a lot easier.
40:44I am making an extra batch of the set cheesecake because I forgot to double it.
40:56If anyone can work at lightning speed, definitely believe it's me.
40:59OK.
41:19Bakers!
41:20You have 15 minutes left!
41:23All right.
41:24OK.
41:29Smells amazing, though.
41:30Smells so good.
41:32Really punchy.
41:35I've got it in there.
41:36Now I just hope it fills enough.
41:40Pray to the fridge gods.
41:43Bakers!
41:44Ten minutes to go with your showstoppers.
41:50Oh, Lord help me.
41:54Oh, thank you, Jesus.
42:17One minute left, Bakers.
42:20One minute.
42:24One minute.
42:25One minute.
42:30Whoa.
42:31That was scary.
42:33Whoa.
42:34I don't want to peel it off.
42:36Thirty seconds, Bakers.
42:37Thirty seconds left.
42:39Oh, my God.
42:41Oh, my God.
42:42Oh, my God.
42:46You look so much better with the acetate on.
42:48Ten.
42:49Ten.
42:50Nine.
42:51Eight.
42:52Seven.
42:53Six.
42:54Five.
42:55Four.
42:56Three.
42:57Two.
42:58One.
42:59Step away from your cheesecake, Bakers.
43:00Well done.
43:04Oh, that looks so amazing.
43:05Oh, my God.
43:06Wow.
43:08Oh, my gosh.
43:09How is it always stressful?
43:10How is it always stressful?
43:11How is it always stressful?
43:12I love the colour of your cheesecake.
43:13It's so bright.
43:14And then you've found a great way of just decorating the top very elegantly.
43:27It looks very professional.
43:33Well, we asked you for a Double Fromage cheesecake and it's exactly what we've got.
43:54you've split them almost perfectly between the baked cheesecake and the set cheesecake
44:05they're two cheesecake layers lovely and smooth if i had to give you some advice it'd be maybe
44:11think about adding some chopped nuts or a crumble on the outside just to give it a bit of texture
44:16the jaggery flavour with the warm caramel notes in the cooked cheesecake is delicious i love that
44:24and then the fennel with the bay leaves in the set cheesecake it's just that bit of warmth
44:28at the back of the palette so it's very subtle very gentle the apricot for me is the flavour which i'm
44:35missing not quite as minimalist as japanese baking is
44:44oh look it's quivering that's like my anticipation of getting into this
45:00see the strawberry set cheesecake on top is lovely and light you can also see that fresh fruit going
45:08through it the jelly is really nice and thick but it's not too jellified it's got a lovely mouth
45:14feel kind of just melts on your tongue to me the strawberry flavour needed a bit more boost because
45:20i was getting a very strong champagne flavour that was the bit i liked i just thought i thought because
45:28this is really a strawberry cheesecake i really wanted a very vibrant strawberry flavour and i just
45:35wasn't getting that boldness from the strawberry i love the drama of your cake you know it is
45:44very chic with the way you've sprayed it really beautifully presented
45:56that dark chocolate cake on the bottom and then you've got that lovely contrast for that cheesecake
46:02in the middle there it's very dramatic
46:12no come on no i'm just saying but i love it um i love the coffee i love the chocolate uh that stout
46:19i've got a bitter palette so i i really enjoy this um i do question whether it might be too much for
46:25other people okay i love the texture you have in the cake it's very smooth it's creamy there's a denseness
46:32to it what i think is missing is just a little bit of a crunch just to contrast all that creaminess
46:43ayesha i'm just looking at the side of your cheesecake it's not super smooth it's tended to dry out a little
46:48bit and you do get a bit of a texture
47:07ayesha that yuzu jelly is really bright zesty however it masks the other flavors of your cake
47:16unfortunately because it's so powerful i'm not getting enough of the mango or the ube i think
47:21your set cheesecake could have been executed a little bit better there's definitely lumps of
47:26cheese in there where you haven't beat it smooth
47:31tatiana i love that you thought outside the box and you've done those super thin slices of apple it does
47:38look messy in a few places
47:56tatiana your flavors i definitely get it that cinnamon it's a classic partner to apple all those layers a
48:03little bit wonky but you can see the definition there i do think the japanese cotton cheesecake
48:08could have been lighter it's a little bit on the denser side
48:15i love how neat it is the caramelized coffee bean coats it really well i'm excited
48:21to try this because you were very confident about your tiramisu earlier when we spoke to you
48:26okay so i can deliver
48:33that looks awesome inside
48:42i love this i think it's amazing
48:46the texture inside is really awesome i get that tiramisu here the sponge the cheesecake layers
48:52you really have captured that flavor of tiramisu so aromatic the coffee flavors with the chocolate
48:59they're very dark you've got the mascarpone which is a wonderful relief it's a really well flavored
49:05cheesecake i don't think they're gonna ask us so we should just do it oh yeah it's just
49:11so rude yeah they would just let's try it yeah this is your tiramisu
49:18yum it's so good well done vanessa
49:33who would like a cup of tea me please thank you so much japan week it was a grand voyage to
49:56another country all of the challenges really tested our bakers and they all really did step up
50:01so who did well this week vanessa's showstopper was really delicious she's queen of tiramisu and you
50:08can tell it was really well constructed all of those nice neat layers in there texture was phenomenal
50:15and i really loved the flavor as well anaban that combination of jaggery and fennel it's not something
50:21i would have immediately thought would work but it really did jess i mean she'd had an up and down
50:26week really so she really needed a good showstopper today and she absolutely delivered i loved that
50:33chocolate velvet spray on the dead show some different technique who are we worried about
50:38tonight isha's signature buns they were inconsistently baked she didn't have the best day today for me
50:44that yuzu flavor was just overpowering the other flavors the mango and the ube in her bake i think the
50:51texture could have been a little bit better inside and the construction could have been neater tatiana's
50:56layers were a tiny bit uneven there was a wave in one of them she could have simplified the decoration
51:02on her cake she had that beautiful apple rose that would have been enough who is going to be star baker
51:09i think it's really hard to know yeah it's it's tough um you know they're all really stepping up
51:15that's all well and good who will be star baker
51:22i understand great thank you no problem thank you i'm glad he got that
51:34bakers congratulations on an amazing japan week
51:36tonight i have the fun task of announcing who this week's star baker is
51:46this person is a whirlwind of energy in the kitchen and the first to jump in and help others
51:53they're generous with their time and with their flavors this week's star baker is
51:58who will be leaving us
52:13which means that i have the difficult job of sharing who will be leaving us
52:18this baker has brought an infinite amount of cheer and positive vibes to the shed
52:23they have shared their passions and family stories through their bakes and always shoot for perfection
52:31we are so going to miss
52:36aisha
52:43i've had an amazing time that's really kind of opened my eyes to my skills and yeah kind of showed me that i
52:50can do anything that i put my mind to well done aisha you're awesome the shed's just not going to be the same without aisha
53:00not only did she have amazing flavors really pushed the envelope in terms of creativity
53:07congratulations this week's star baker vanessa
53:10vanessa told us she was the queen of the tiramisu and my goodness she definitely proved herself
53:25i am like elated i'm speechless i'm in disbelief
53:29i can't believe it was so big
53:43i can't believe it was so big
53:48you
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